In the sensory evaluation of tea leaves, there is a saying of “dry evaluation of appearance, wet evaluation of inner quality”, and six factors of tea appearance, color, aroma, taste, soup color and leaf bottom are evaluated.

1. Look at the shape of the dry Tieguanyin (Oolong tea): mainly to observe the characteristics of the shape of the dry tea, color, shredding, uniformity and smell the aroma of the dry tea. Those with curly, tight, firm, even shape, sandy green color, oily, fresh, with obvious variety characteristics and pure aroma of dry tea are all top grades.

The shape of Tieguanyin or oolong tea is different from other teas. The curly Tieguanyin needs to be processed by the wrapping machine and the cavans wrapping balling machine for many times before it can be formed. Our company provides Tieguanyin tea farmers with stable performance, fast forming effect of the wrapping machine and the cavans wrapping balling machine, and other forming equipment.

The first kind of machine for shaping oolong tea or Tieguanyin is wrapping machine and the cavans wrapping balling machine . They are the accompanying machines. The wrapping machine and the cavans wrapping balling machine replaced the original manual shaping process of Tieguanyin or oolong tea. The working speed and the degree of pressure on the tea bag are controlled by the pedal to make a tight and curly Tieguanyin in the shape of a bar.

The second is the automatic hydraulic granular tea molding machine. Compared with the wrapping machine and the cavans wrapping balling machine, it has a faster pressurization speed, better forming effect, saves labor, and improves efficiency at the same time.

Both two types of machines could make good shape of oolong tea or Tieguanyin.